• 27e39d2eb295a8a47774299172fdbb02

Slow Cooker Thai Beef Curry

Prep
Cook
Serves 8people
Ingredients
1
tbsp canola oil
2
lb beef stew meat
1/2
cup unsalted beef stock
1/4
cup Thai red curry paste
2
tbsp fish sauce
1
tbsp light brown sugar
1
yellow onion (10-oz.), sliced (about 2 1/2 cups)
3/4
cup well-shaken canned full-fat coconut milk
8
oz haricots verts (French green beans), halved crosswise
1/2
cup loosely packed fresh cilantro leaves
9
oz fresh spinach (about 9 cups)
3
tbsp fresh lime juice
Cilantro sprigs (optional)
Directions
1.
Heat a large skillet over medium-high. Add oil; swirl to coat. Add beef, and cook in 2 batches, turning occasionally, until browned on all sides, about 6 minutes. Place browned beef in a 5- to 6-quart slow cooker. Add stock to skillet, stirring and scraping to loosen browned bits from bottom of skillet; transfer mixture to slow cooker. Add curry paste, fish sauce, sugar, and onion; stir to loosely combine. Cover, and cook on low until beef is very tender, about 8 hours.
2.
Add coconut milk and haricots verts to slow cooker. Increase heat to high; cook until haricots verts are tender, about 12 minutes. Turn off heat; add cilantro leaves, spinach, and lime juice. Stir gently until spinach starts to wilt. Garnish with cilantro sprigs, if desired.

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